One of my very favorite passed-down family recipes is for a simple, versatile side dish — rice pilaf. My gpa makes this at family gatherings, my mum would make it by request when we were kids, and now I make it.
Make extra. Trust me.
When I was small, I would eat at least half a batch myself. Most of the time, I’d just grab a spoon and eat it straight from the pan, which caused my family to set the rule of “Jenny gets pilaf only after everyone else has some.” Now, the rule goes something like “Jenny makes a double-batch because The Boyfriend eats as much pilaf as she does.”
Here’s enough for two very hungry people, or 3-5 not-as-hungry people.
1 tbsp butter
handful of fine egg noodles
1 cup long grain rice (not the instant kind!)
2 chicken-flavored bouillon cubes
2 cups water, boiling
Melt the butter in a medium saucepan over low heat. Once the butter is liquid, toss in a handful of fine egg noodles — I put in enough noodles to cover the bottom of the pan. Turn the heat up to medium, and brown the noodles, stirring with a fork. The butter should bubble up and foam a little bit.
While the noodles are browning, boil some water in a kettle or another pan. Measure out a cup of water, and dissolve the bouillon cubes in it.
Once the noodles have browned, pour the bouillon water, another cup of water, and 1 cup of rice into the saucepan with the noodles. Turn the heat to high, and bring the contents of the saucepan to a boil.
Turn the heat back down to low, and cover the pan with a lid. Let the pilaf simmer for 15-20 minutes (until the rice is cooked through). Fluff the pilaf with a fork, and enjoy!
This is an easy under-20-minute side dish, and it goes well with everything. Chicken, fish, beef, pork, salad, Krispy Kreme donuts…you name it. Feel free to double or triple the recipe as needed.